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(No Model.) 2 Sheets-Sheet 1.

- E. BAZIN. Hydrostatic Coffee and Tea Pot.

No. 230,523 Patented July 27,1880.

FIG- 1- W21 in eases:

N PEl'Ens, PHOTO-LITHOGRAFHER, WASHINGTONv D C.

nven tor:

II (No Model.) 2 Sheets-Sheet 2.

r E. BAZI-N. Hydrostatic Coffee and Tea Pot. i No. 230,523. PatentedJuly 27,1880.

WI; fnesSeS! I Inveni br:

N-F'EI'ERS. PHOTO-LITMOGRAPNER, WASHINGTON, D C.

UNITED STATES PATENT OFFICE.

ERNEST BAZIN, OF PARIS, FRANCE.

HYD ROSTAT|C COFFEE AND TEA POT.

SPECIFICATION forming part of Letters Patent No. 230,523, datedJuly 27,1880.

Application filed April 28, 188i). (No model.) Patented in FranceDecember 3, 1879.

To all whom it may concern Be it known that I, ERNEST BAZIN, of Paris,in the Republic of France, civil engineer,have invented a new andImproved Hydrostatic Coffee or Tea Pot, for which I have obtainedLetters Patent of France for fifteen years, dated December 3, 1879, andnumbered 133,961; and I do hereby declare that the following is a fulland exact description thereof, reference being made to the accompanyingdrawings.

The invention relates to a new or improved hydrostatic coffee-pot, basedupon the application of the natural hydraulic head for forcing hot waterfrom below upward through a certain quantity of cofl'ee, the effect ofthe filtration from below upward being to drive or force the light andrich oils and matters from the coffee into' a receiver, (which isgenerally circular and annular,) whence the cofiee is delivered for use.

In order to clearly distinguish the novelty and principle upon which myinvention is based, I will describe the manner in which coffee has beenmade heretofore.

Coffee is ordinarily made by filtrations, in some cases simply bypouring hot water on the coffee, which draws away only a very smallproportion of the essential oils and rich matters, the greater partremaining on or in the grounds.

In some cases steam is employed in a variety of ways, but alwaysineffectually and sometimes dangerously. In some apparatuses water at212 Fahrenheit is thrown over the coffee, and the filtration is effectedfrom above downward. The coffee boils as it is produced, which isobjectionable. In other cases steam is employed to force water at 212from below upward. In this case the filtration, which is from belowupward, has the inconvenience of being too energetic, and cannot beregulated by the operator, besides which the oils are retained andabsorbed by the flannel envelope which is employed.

Lastly, a very old process consists in causing the coffee to rise frombelow upward by steam, which in condensing causes afterward filtrationfrom above downward.

My coffee-pot is based upon the physical principle of the equilibrium ofliquids in vessels communicating with each other. The same principle isalso applicable'to making tea without changing anything either in theconstruction or manner of operating.

In my apparatus the water in contact with the coffee or tea is alwaysunder 203 Fahrenheit. It therefore never attacks the ligneous mattersand does not burn the oils. With my apparatus any required number ofcups of coffee or tea may be madeas may be required.

The drawings hereto annexed show two specimens of coffee-pots.

Figure 1 is a vertical section of one in tinned iron for one or twocups. Fig. 2 is a vertical section of a large size in china for sixcups.

The arrangement, Fig. l, to which I give the preference is composed of afoot, a, more or less ornamented, terminated above by the top a, whichconstitutes the bottom of vessel I), of circular or other form. Withinand concentric to this latter is arranged another circular vessel, 0,the base of which is soldered over a, and which I close after this baseand the admission-pipe for water have been soldered bythe plate 0, whichcompletes the top of the foot and the bottom of the apparatus.

The two vessels b and c are of the same height. Into the latter opens,as low down as possible, the pipe (1, which, after passing through theside of the vessel 1), is bent, and rises vertically to carry thefunnel-vase '0, into which is poured the hot water intended for makingthe coffee or tea.

In the vessel 0 is a filter, f, which rests upon the bottom by a foot,6. On this filter is thrown the requisite quantity of tea or coffee, asindicated by the dotted space. The foot of the filter may be higher orlower, so as to'iucrease or diminish the capacity necessary for the teaor coffee, and also to allow of making with the same apparatus one, two,or several cups of tea or coffee.

The vessel 0 is covered with a second filter, f, which allows the coffeeto run as made into the annular space between the vessels 1) c. Thisfilter is held in place by the abutment of its stem 9 against aprojection, h, of the glass cover It, which closes the outer vessel, 1).Any other means for reaching the same end may be employed, such as, forexample, an extension of the filter f, with a bayonet-j oint connectingit with the cylinder 0.

In the annular vessel which receives the cofis poured into the vase v.

fee when made I place a float, k, with a stem, is, passing through thecover h, in order to be visible outside to indicate the progress of theoperation, and when this latter is finished the number of cups ready tobe served. This float may be in wood, cork, hollow metal, aluminum, &c.

A tap, r, placed in the hot-water inlet-pipe (1 serves to regulate theapparatus. Another tap, r, communicating with the annular chamber,serves for drawing off the coffee or tea.

After having placed at the bottom of the vessel 0 the filtercorresponding to the number of cups to be obtained, and placed upon itthe ground coffee or the tea, the filter f and the cover h are put inplace and the two taps r 1* closed. Hot water at about 203 FahrenheitThe tap r is then gently opened, and immediately, by reason of thenatural hydraulic head, the water passes through the coffee or tea frombelow upward, seizes the essential oils and the rich elements of thecofl'ee or tea, carrying them with it as the supply increases; then,transformed thus into an infusion of cofl'ee or tea, it escapes throughthe filter f and falls into the annular space between vessels 1) c.

The float 7c rises and marks at each moment the progress of theoperation.

The example shown in Fig. 2 difl'ers from the preceding in the materialemployed in its construction, which necessitates some modifications ofform and arrangement, which are not of importance as affecting thesystem. l

Under the funnel 'v, I arrange a place for a small spirit-lamp, I,intended either to maintain the temperature of hot water poured into thefunnel v or to heat the water if it has been poured in warm or cold. Inthis case its cover is pierced with a hole, m, to prevent accident. 1 isa tap placed at any convenient point in the pipe 01 to drain the waterfrom said pipe. The other parts of the apparatus are indicated by thesame letters as the corresponding parts in Fig. 1.

Having now described the nature of my said invention, and the manner inwhich the same is or may be carried into effect, I would have itunderstood that what I claim as my invention is The combination of theouter and inner vessels, b 0, filters f f, pipe (1, and water-receptaclev, for the purpose of obtaining a head of water and filtering it byhydrostatic pressure through the coffee or tea in the vessel 0 andflowin git overinto the receptacle prepared for it, substantially asdescribed.

ERNEST BAZIN.

Witnesses:

A. BLETRIT, L. GILLEY.

